Lobster liver salad with beans
Description
The salad is quick and easy to prepare. It's perfect for both festive occasions and simple family meals. This salad contains no onion or garlic, so it won't interfere with your business plans in the afternoon. It satisfies hunger without feeling heavy. And the fresh cucumber makes the dish juicy and light. Spring has arrived, and we crave something delicious. The salad is ready to serve.
Instructions
- 1
Step 1
Soak the beans in water overnight. Drain the water, add fresh water to the beans in a pot, and place on the stove to cook. Bring the water to a boil, reduce the heat, and cook without salt until done. Season with salt to taste towards the end of cooking. Drain the water. I rinsed the cooked beans to stop the cooking process. If you don't have time to cook, buy canned beans. Rinse them to remove the sauce, as we don't need it.
- 2
Step 2
The fresh cucumber should be cut into cubes or strips. You can get creative with the cutting according to your taste.
- 3
Step 3
Boil chicken eggs hard. Cool and peel them. Chop them into pieces of any size. Instead of chicken eggs, you can use quail eggs, which are several times smaller. You can simply cut them in half and add the halves to the salad.
- 4
Step 4
Remove the cod liver from the oil. Cut the liver into small pieces with a knife and add to the salad.
- 5
Step 5
Mix a small amount of sour cream with a little mustard. Stir well. Add the resulting dressing to the salad. I didn't add salt; you can season with salt if needed. However, it's recommended to add some ground black pepper—it will give the dish a pleasant piquancy. Mix the salad thoroughly and place it back in the refrigerator. Serve chilled.